Pasta Salad

Ingredients:

1 ½ cups uncooked pasta
3 Tbsp olive oil
8 oz. cold cooked chicken
Bell peppers, chopped
½ cup olives
4 green onions, chopped (may replace with ½ cup chopped onion cooked in olive oil)
3 Tbsp mayonnaise
1 tsp Worcestershire sauce
Salt
Pepper
Fresh basil leaves to garnish

Cook pasta, drain & rinse under cold water, toss with olive oil, set aside.
Cut chicken into bite-size pieces, mix with all other ingredients, adding pasta last.
Garnish with basil leaves

Pasta Sauce

Ingredients:

Onions
Garlic
Hamburger
Tomatoes
Basil
Oregano
Salt
Pepper
Cayenne pepper
Molasses or vinegar and sugar
Optional: mushrooms, olives

Cook onions and garlic and hamburger together. When cooked, add tomatoes (add tomato paste to make it thicker). Add spices to taste; 2-3 times more basil than oregano. Dash of cayenne pepper, a little bit of molasses. Add mushrooms or olive if desired.
Benj’s variation: replace molasses with a little bit of vinegar and sugar.

Macaroni and Cheese

Ingredients:

1 lb. package of noodles of choice
12-16 oz. extra sharp cheddar cheese, grated
White sauce (see recipe) made from 3 cups of milk
Fresh or dried Chives
1 tsp. salt
Pepper
Dry mustard
1-2 dashes Worcestershire sauce
Cook macaroni, let drain.
Make white sauce, mix all ingredients except macaroni. When mixed thoroughly, poor over macaroni and bake at 350° for 30 minutes.

Lasagna

Ingredients:

Pasta sauce (see above) thinned down with water
Lasagna noodles
Cottage or ricotta cheese (white cheese in foreign countries)
Parsley
½ cup parmesan
1 beaten egg
Black pepper
½ tsp. salt
Grated mozzarella cheese

Cheese Sauce: Take Cottage/ricotta/white cheese and mix in parsley, ½ cup parmesan, 1 beaten egg, black pepper, ½ tsp. salt.

Layer Pasta sauce, cheese sauce, grated mozarella and lasagna noodles: 1st pasta sauce, noodles, cheese sauce, noodles, pasta sauce, parmesan, noodles, white cheese, noodles, red sauce, etc. For final layer place noodles followed directly with mozzarella for crunchy noodles on top. If noodles aren’t cooking enough, add water to tomato sauce.

Bake at 375 for 45 minutes or until bubbly and brown on top.